パスタ（きのこと小松菜のパスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
#Japanese food
#Seafood dishes
#Popular YouTuber (more than 100,000 registered users)
#Over 10,000 views
#Boiled food
Buri Daine | Kimagure Cook's recipe transcription
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Ingredients
- Yellowtail internal organs : Appropriate amount
- Radish : Two
- Yellowtail Ara : Appropriate amount
- Water (for boiling) : Appropriate amount
- Sake (for boiling) : Appropriate amount
- Rice soup : Appropriate amount
- Water (for boiling) : Appropriate amount
- Sake (for boiling) : Half the amount of water
- Ginger : 1 piece
- kelp : 1 sheet
- sugar : 80-100g
- sweet sake : 100㏄
- soy sauce : Appropriate amount
- Needle ginger : a little
Time required
60minutes
Procedure
-
1)
Take out visceral fat
01:35
Wash the blood of yellowtail's internal organs. Remove the ball to remove the liver. Remove the spleen and stomach and cut off the visceral fat. Use only a clean place and cut it to a suitable size.
-
2)
Drain the oil
04:00
Put water, sake and yellowtail visceral fat in a pan and light it. When it comes to a boil, remove the lye and give it to a colander when it is cooked.
-
3)
Radish preparation
05:00
Peel the radish, cut it into 1 cm pieces, and chamfer it. Put a hidden kitchen knife on the surface, add radish from water to rice broth, and boil for 5 to 10 minutes. After boiling, take it out and put it down.
-
4)
Boil in a simmer
06:19
Put water and sake in a pan and heat it. Add the visceral fat of radish and yellowtail and lightly salt to remove the odor. Add chopped ginger and kelp. Just before boiling, take out the kelp and remove the lye. Add sugar, mirin and soy sauce and simmer for about 30 minutes. Place it on a plate and put ginger on it.
Point
The internal organs of yellowtail are fresh, and the one that does not contain fish in the stomach is used.
If you damage the ball, you should wash it off immediately.
You shouldn't eat the liver of big fish.
The stomach should be slippery, boiled and eaten with green onion ponzu sauce.
If you add too much visceral fat, it will become greasy.
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